Photodynamic inactivation of spoilers Pseudomonas lundensis and Brochothrix thermosphacta by food-grade curcumin and its application on ground beef

Dynamic changes of bacteria and screening of potential spoilage markers of lamb in aerobic and vacuum packaging

(2022) Xiangyuan Wen et al.   FOOD MICROBIOLOGY

Metabolomics reveals spoilage characteristics and interaction of Pseudomonas lundensis and Brochothrix thermosphacta in refrigerated beef

(2022) Jinyu Fang et al.   FOOD RESEARCH INTERNATIONAL

Curcumin-Mediated Sono-Photodynamic Treatment Inactivates Listeria monocytogenes via ROS-Induced Physical Disruption and Oxidative Damage

(2022) Jiawen Zhang et al.   Foods

Antibacterial mechanism and preservation effect of curcumin-based photodynamic extends the shelf life of fresh-cut pears

(2021) Zhengyuan Chai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature

(2021) Bowen Chen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

(2021) Alaa El-Din A. Bekhit et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Novel 2,3-Dialdehyde Cellulose-Based Films with Photodynamic Inactivation Potency by Incorporating the β-Cyclodextrin/Curcumin Inclusion Complex

(2021) Lu Chen et al.   BIOMACROMOLECULES

AprD is important for extracellular proteolytic activity, physicochemical properties and spoilage potential in meat-borne Pseudomonas fragi

(2021) Guangyu Wang et al.   FOOD CONTROL

Antibacterial potency of riboflavin-mediated photodynamic inactivation against Salmonella and its influences on tuna quality

(2021) Huihui Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of the curcumin-mediated photodynamic inactivation for preserving the storage quality of salmon contaminated with L. monocytogenes

(2021) Jiaming Huang et al.   FOOD CHEMISTRY

Ultra-efficient antimicrobial photodynamic inactivation system based on blue light and octyl gallate for ablation of planktonic bacteria and biofilms of Pseudomonas fluorescens

(2021) Yu-gang Shi et al.   FOOD CHEMISTRY

Inactivation of specific spoilage organism (Pseudomonas) of sturgeon by curcumin-mediated photodynamic inactivation

(2020) Chen Gong et al.   Photodiagnosis and Photodynamic Therapy

Sensory implications of chicken meat spoilage in relation to microbial and physicochemical characteristics during refrigerated storage

(2020) Wendy Katiyo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of ultraviolet light and curcumin-mediated photodynamic inactivation on microbiological food safety: A study in meat and fruit

(2020) Thaila Quatrini Corrêa et al.   Photodiagnosis and Photodynamic Therapy

Characterization of the biofilm matrix composition of psychrotrophic, meat spoilage pseudomonads

(2020) Nirmani N. Wickramasinghe et al.   Scientific Reports

Perspectives and Trends in the Application of Photodynamic Inactivation for Microbiological Food Safety

(2019) Vinayak S. Ghate et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of α-Tocopherol on the Physicochemical Properties of Sturgeon Surimi during Frozen Storage

(2019) Shuwei Tang et al.   MOLECULES

Rejuvenated Photodynamic Therapy for Bacterial Infections

(2019) Qingyan Jia et al.   Advanced Healthcare Materials

The Predominance of Psychrotrophic Pseudomonads on Aerobically Stored Chilled Red Meat

(2019) Nirmani N. Wickramasinghe et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of several packaging conditions on the microbiological, physicochemical and sensory properties of ostrich steaks during refrigerated storage

(2018) Rosa Capita et al.   FOOD MICROBIOLOGY

Genomic and metabolic characterization of spoilage-associated Pseudomonas species

(2018) Tamsyn Stanborough et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antimicrobial activity of curcumin in combination with light against Escherichia coli O157:H7 and Listeria innocua : Applications for fresh produce sanitation

(2018) Erick F. de Oliveira et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

A critical analysis of the cold plasma induced lipid oxidation in foods

(2018) Mohsen Gavahian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparative evaluation of spoilage-related bacterial diversity and metabolite profiles in chilled beef stored under air and vacuum packaging

(2018) Ahmad Rois Mansur et al.   FOOD MICROBIOLOGY

The effect of a novel photodynamic activation method mediated by curcumin on oyster shelf life and quality

(2016) Fang Liu et al.   FOOD RESEARCH INTERNATIONAL

Characterization and antimicrobial phototoxicity of curcumin dissolved in natural deep eutectic solvents

(2015) Kristine Opsvik Wikene et al.   EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Photodynamic decontamination of foodstuff from Staphylococcus aureus based on novel formulations of curcumin

(2014) Nicole Tortik et al.   PHOTOCHEMICAL & PHOTOBIOLOGICAL SCIENCES

5-Aminolevulinic acid induced photodynamic inactivation on Staphylococcus aureus and Pseudomonas aeruginosa

(2013) Chien-Ming Hsieh et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage

(2011) S. Xiao et al.   POULTRY SCIENCE

Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

(2009) D. Ercolini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY